Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor cabbage-water flavor musty or earthy flavors hay odour fishy flavor cabbage-water flavor musty or earthy flavors hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes Pseudomonas fluorescens both (a) and (b) none of these Pseudomonas alcaligenes Pseudomonas fluorescens both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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